Vegan Everything Breakfast Cookies stacked in a bowl
4.87 from 23 votes

Vegan Everything Breakfast Cookies

1-bowl, vegan everything cookies featuring banana, pumpkin, dried cranberries, almond butter, almond meal, oats, pecans, and dark chocolate chips. Healthy enough to call breakfast.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 22 (cookies)
Category: Breakfast, Dessert, Snack
Cuisine: Vegan
Freezer Friendly No
Does it keep? 5 Days


  • 2 medium ripe bananas
  • 1/3 cup pumpkin puree
  • 1/2 cup almond butter
  • 2 Tbsp refined coconut oil (melted // or canola oil)
  • 1 tsp vanilla extract
  • 3 Tbsp agave nectar
  • 1 1/2 cups rolled oats
  • 1/2 cup whole-wheat flour (pastry flour // if you have it)
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (add more or less depending on preference and saltiness of your almond butter)
  • 3 Tbsp lightly crushed pecans
  • 2 Tbsp dried cranberries (more if you prefer)
  • 1/2 cup dairy-free semisweet or dark chocolate chips


  1. Preheat oven to 350 degrees F (176 C).
  2. In a large bowl mash the bananas then add almond butter, pumpkin puree, baking powder, baking soda, oil, agave nectar, salt, vanilla and stir.
  3. Add oats, almond meal and flour and mix well.
  4. Add chocolate chips, cranberries, pecans (optional) and stir until well combined.
  5. Drop cookies by spoonfuls on a baking sheet and press down slightly to flatten. Make them as uniform in size as possible (generously rounded tablespoons).
  6. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  7. Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 22 cookies)